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Taking anywhere from 24 hours to three days to cook, biryanis are really the ultimate celebratory dishes of India. Biriyanis are hugely regional in India – everyone has their own take – and our style is definitely heavily inspired by the royal Awadhi courts of Lucknow.

​Expect perfectly separated flakes of rice, a deep, braised Muntjac shank and the heady perfume of orris water (kewra) and saffron. ​It has become a Gymkhana signature to serve our biryanis under a pastry lid, bejewelled with a blend of spices and seeds, allowing the complex flavours to meld together in the residual steam.

We serve our biryanis as the centrepiece of our feasting menus, and so recommend starting with classic starters like the Gymkhana Samosa Chaat and the Brigadiers Chicken Wings.


  • Braised Muntjac Shank
  • Cooked Pilau Rice
  • Puff Pastry
  • Mixed Seeds for the pastry
  • Mint and Coriander Leaves to garnish 
  • Pomegranate & Mint Raita 


  • 1 x 6" Cake Pan or small (450g) Loaf Pan

COOKING TIME: 45 minutes

ALLERGENS: Our full allergen matrix can be found here

Please contact us via email - info@ambassadorgeneralstore.com - if you have any queries on ingredients or allergies.